Desse Recipes

Secret Ingredient Tomato Basil Soup

Name: Secret Ingredient Tomato Basil Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 3 lbs. tomatoes, (2 lbs. Roma, cut in half + 1lb. whole cherry, etc.); 1 medium onion, cut into chunks; 6-10 garlic cloves; 3 large carrots, peeled + cut in half; ⅓ cup olive oil; salt and pepper; 4 cups vegetable stock (or chicken stock); 2 tablespoons balsamic vinegar; ¼-½ teaspoon red pepper flakes; 2-4 tablespoons homemade basil pesto

8 servings

servings

10 minutes

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

3 lbs. tomatoes, (2 lbs. Roma, cut in half + 1lb. whole cherry, etc.)

1 medium onion, cut into chunks

6-10 garlic cloves

3 large carrots, peeled + cut in half

⅓ cup olive oil

salt and pepper

4 cups vegetable stock (or chicken stock)

2 tablespoons balsamic vinegar

¼-½ teaspoon red pepper flakes

2-4 tablespoons homemade basil pesto

Directions

ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a generous pinch of salt and pepper and give it a good toss so it's all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.

BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. If you've got a hand blender, you can skip this step and add all the remaining ingredients into a large pot and just blend it all there.

SOUP: Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add more. I used 4 in total because I love a little extra punch of basil. Season with additional salt and pepp as desired. Serve with cheese toasts.

Nutrition

Serving Size

~ 1 cup

Calories

137

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat

8 g

Trans Fat

0 g

Cholesterol

0 mg

Sodium

391 mg

Total Carbohydrate

12 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

2 g